Greens

The belief is that heavy salting of the water prevents the chlorophyll leaching, but retaining the fresh colour of green vegetables depends mostly on cooking time. Ten minutes in boiling water will turn broccoli, for example, dark green; five to seven minutes will stop damage to the cell walls that compromises the chlorophyll. Bringing the …

If you’re cooking green vegetables, you might think it’s acceptable to throw the whole lot into a pan of boiling water. But you’re going to create a problem. The water immediately stops boiling, and now that the water is not so hot, the green pigment, chlorophyll, is killed off and the vegetable loses its brightness. …

I wash my lettuces and then put them loosely in a large bowl and set in the refrigerator uncovered for about a half hour, I then remove them and place in large Tupperware bowl with several coffee filters or napkins on the bottom and on top of the lettuces and then cover tightly and store …

Fact: One of the stickiest myths ever. Spinach does contain iron but it also contains oxalic acid which makes the iron hard to absorb. Still, it’s a good place to find the B vitamin folate, vitamin C, beta-carotene – and the antioxidants lutein and xeaxanthin important for eye health. Paula Goodyer

Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.Hugh Acheson – Five & Ten, Athens, GA